Preheat oven to 350°F. Place pecans on a baking sheet or toaster oven tray and bake for about 8 minutes, or until lightly brown and fragrant. Let them cool completely.
Place toasted pecans and 2 tablespoons of the ﬂour into your food processor or blender and process until they are ﬁnely ground. Set aside.
In a large bowl using a stand or hand mixer, add butter and 1/4 cup powdered sugar. Beat together until light and ﬂuffy, about 2 minutes.
Beat in the vanilla extract, then add the remaining ﬂour and salt and beat until combined. Stir in the ground nuts.
Cover and refrigerate the dough for about 1 hour or until ﬁrm. (You can also put it in the freezer for about 30 minutes to speed up the process.)
Line two baking sheets with parchment paper. Form the chilled dough into 1-inch balls (I was able to make about 26) and place them onto the prepared baking sheets.
Press the tops with your hand or the bottom of a glass to ﬂatten them slightly so they don't roll around. Bake for about 12-15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Place the remaining 1 cup of powdered sugar into a bowl, and roll one cookie at a time in the sugar until it's completely coated. (The warmer the cookies, the more the powdered sugar turns into a paste, so don't rush the cooling process.)
Serve immediately or store in an airtight container for up to a week.
To make this vegan: use your favorite non-dairy butter or margarine.To freeze these ahead of time: follow all of the instructions and place the formed cookie dough balls in a freezer-safe bag or container and freeze. When you're ready to bake them, place them on two baking sheets lined with parchment paper and bake in a 350F oven for 15 to 18 minutes.
Mexican Wedding Cookies (Polvorones)
Amount Per Serving (1 cookie)
Calories 134Calories from Fat 81
% Daily Value*
Saturated Fat 5g25%
Vitamin A 250IU5%
* Percent Daily Values are based on a 2000 calorie diet.